Name: Lamb and tabbouleh wrap
Cook time: 45 min
Total time: 45 min
Ingredients: 1 cup (250ml) water; 1/2 cup (80g) burghul; 300 gram can chickpeas, drained, rinsed; 1/3 cup (95g) low-fat yogurt; 1 teaspoon finely grated lemon rind; 1 tablespoon lemon juice; 3 green onions, sliced thinly; 2 tomatoes, seeded, chopped finely; 1 lebanese cucumber, seeded, chopped finely; 1 cup coarsely chopped fresh flat-leaf parsley; 1/2 cup coarsely chopped fresh mint; 1 tablespoon lemon juice, extra; 250 gram lean lamb strips; 2 tablespoon sumac; 8 slices lavash bread

Lamb and tabbouleh wrap

Sumac, a purple-red astringent spice, can be teamed with almost anything from fish to meat. It is also great sprinkled over vegetables. You can find sumac at any Middle-Eastern food store.

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Makes 8 Item

Cook

45M

Ingredients

1 cup (250ml) water

1/2 cup (80g) burghul

300 gram can chickpeas, drained, rinsed

1/3 cup (95g) low-fat yogurt

1 teaspoon finely grated lemon rind

1 tablespoon lemon juice

3 green onions, sliced thinly

2 tomatoes, seeded, chopped finely

1 lebanese cucumber, seeded, chopped finely

1 cup coarsely chopped fresh flat-leaf parsley

1/2 cup coarsely chopped fresh mint

1 tablespoon lemon juice, extra

250 gram lean lamb strips

2 tablespoon sumac

8 slices lavash bread

Method

1.Combine the water and burghul in small bowl; stand 30 minutes. Drain; squeeze burghul with hands to remove excess water.

2.Meanwhile, blend or process chickpeas, yogurt, rind and juice until hummus is smooth.

3.Combine burghul in large bowl with onion, tomato, cucumber and herbs; add extra juice, toss gently until tabbouleh is combined.

4.Toss lamb in sumac; cook, in batches, on heated lightly oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired.

5.Just before serving, spread hummus equally over half of each slice of the bread, top with equal amounts of lamb and tabbouleh; roll to enclose filling. Cut into pieces, if desired, to serve.

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